Strawberry Poke Cake

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CAKE MIX – A vanilla cake mix keeps this recipe simple while still delivering a soft, tender texture. Using butter instead of oil makes the cake richer, and eggs add structure so it holds up to the filling. Stick with a high-quality cake mix for the best results.

STRAWBERRY JELLO – This creates the signature poke cake effect, soaking into the cake and adding a burst of sweet, fruity flavor. It also helps keep the cake moist without getting soggy. Make sure the Jello dissolves completely before mixing with the strawberries to avoid a grainy texture.

STRAWBERRIES – Fresh strawberries bring natural sweetness and balance out the intensity of the Jello. Blending them smoothly helps the filling seep into the cake instead of sitting on top. If your strawberries aren’t very sweet, add a teaspoon of sugar to enhance their flavor.

PUDDING MIX – Instant vanilla pudding makes a smooth, creamy custard layer that firms up quickly. It adds richness without being too heavy, creating the perfect contrast to the fruity filling. Stick with instant pudding, not cook-and-serve, since it thickens faster and holds up better.

HALF AND HALF – Used instead of milk to make the pudding thicker and creamier. Cold half and half thickens more quickly and helps the pudding set properly, so don’t swap it for regular milk unless you prefer a looser texture.

WHIPPED TOPPING – This light, fluffy layer ties everything together and gives the cake its classic look. Thawed store-bought whipped topping works well, but if you prefer homemade, whip 1 ½ cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

How To Make The Best Strawberry Poke Cake

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator. The whipped topping and pudding layers hold up well for up to 3 days, but after that, the texture can start to break down. For the freshest taste, enjoy it within the first two days.

FREEZE – You can freeze the cake base before adding the strawberry mixture and toppings. Bake the cake, poke the holes, and wrap it well in plastic wrap followed by foil. Freeze for up to 3 months. When ready to assemble, thaw it overnight in the fridge, then add the strawberry filling, custard, and whipped topping fresh for the best texture. Freezing the fully assembled cake isn’t recommended, as the pudding and whipped topping can separate when thawed.

REHEAT – No reheating needed! This cake is meant to be served cold, straight from the fridge. If it’s been sitting out for a while, a quick chill in the refrigerator helps firm up the layers before serving.

MAKE AHEAD – This cake actually improves with time! Prepare it a day in advance, cover it tightly, and let it chill overnight. The flavors blend together, and the cake absorbs more of the strawberry mixture, making it even more delicious. If making more than 24 hours ahead, wait to add the whipped topping and fresh strawberries until just before serving for the best presentation.

More Delicious Strawberry Desserts

Strawberry Bundt Cake

Strawberry Delight

Strawberry Shortcake Roll

Strawberry Pretzel Salad

Strawberry Pie

Strawberry Earthquake Cake

Serving Suggestions

CHOCOLATE DRIZZLE – Melt semisweet or milk chocolate and drizzle it over the chilled cake just before serving. This adds a rich contrast to the fruity flavors. If you want a thinner drizzle, mix in a teaspoon of coconut oil or heavy cream before melting.

CRUSHED VANILLA WAFERS – Sprinkle crushed vanilla wafers over the whipped topping just before serving for a light crunch. This keeps them from getting soggy and adds a nice texture that complements the soft cake and creamy layers.

EXTRA STRAWBERRIES – Fresh sliced strawberries on top make the Strawberry Poke Cake look extra beautiful and add a bright, juicy bite. If your strawberries aren’t very sweet, toss them in a little sugar before adding them for the best flavor.

TOASTED COCONUT – Lightly toast shredded coconut in a dry pan over medium heat until golden brown, then sprinkle it over the cake. The subtle nutty flavor pairs perfectly with the creamy layers and adds a slight crunch.

Recipe Success Tips

USE ROOM TEMPERATURE INGREDIENTS FOR THE CAKE BATTER – Cold eggs or milk can cause the batter to mix unevenly, so let them sit at room temperature for about 30 minutes before using.

DISSOLVE THE JELLO COMPLETELY BEFORE MIXING WITH THE STRAWBERRIES – Stir the Jello powder into the boiling water in a separate bowl before adding it to the blended strawberries. This prevents any grainy bits from forming in the mixture.

BLEND THE STRAWBERRIES WELL – You want the strawberry mixture to be smooth enough to easily seep into the holes of the cake. If your strawberries are too chunky, they might sit on top rather than soaking in.

STIR THE STRAWBERRY MIXTURE EVERY 30 MINUTES WHILE CHILLING – The Jello will start to separate as it cools, with the heavier gelatin settling at the bottom. Giving it a quick stir keeps the strawberry flavor evenly distributed.

POKE DEEP, EVENLY SPACED HOLES IN THE CAKE – Using the end of a wooden spoon or a thick straw works best. If the holes are too small, the strawberry mixture won’t soak in properly.

LET THE STRAWBERRY MIXTURE SOAK IN COMPLETELY – After pouring it over the cake, give it at least an hour in the fridge so the liquid settles and flavors the cake properly before adding the pudding layer.